Tomato & basil velouté

📝 Ingredients

• 500 g very ripe tomatoes (Roma or beefsteak)
• 1 can of crushed tomatoes (400 g)
• 1 onion, 2 garlic cloves
• 1 tbsp olive oil
• 1 tsp brown sugar
• 300 ml vegetable stock
• 1 large bunch fresh basil
• 2 tbsp light cream or coconut cream
• Salt, pepper, chilli (optional)

🍴 Utensils

• Heavy-bottomed saucepan
• Stick blender
• Fine sieve (optional)

📖 Steps

1. Sauté the onion in the oil for 5 min until translucent. Add the garlic and cook for 1 min.
2. Roughly chop the fresh tomatoes. Add them with the tinned tomatoes, sugar, salt and pepper. Cook for 5 min.
3. Pour in the stock. Bring to the boil, reduce to a low heat, cover and simmer for 20 min.
4. Off the heat, add half the basil (green leaves lose their colour when heated). Blend until smooth.
5. Pass through a sieve for a perfectly smooth velouté (optional).
6. Return to a low heat and add the cream. Taste and adjust the sugar and salt. The soup should be well balanced between acidity and sweetness.
7. Serve with the rest of the fresh basil torn over, a drizzle of olive oil and toast rubbed with garlic.